In this episode of Inn The Wild, Laurie and Jason share more spring updates, planning summer activities on land, and an ideal 2-day trip to Cape Cod! The recipe of the week is Buttermilk Blueberry Pancakes.

Buttermilk Blueberry Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Ingredients:

• 2 cups All Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• ¼  cup Sugar
• 1 cup Buttermilk
• ¾ cup Whole Milk
• 2 eggs
• ¼  cup Butter melted
• 1 tsp Vanilla Extract
• ¼  tsp Almond Extract
• 1 pint Fresh Blueberries

1. Preheat skillet or griddle to 325 degrees. Add oil or butter to lightly cover cooking surface.
2. Combine dry ingredients: flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Stir to combine.
3. In a separate mixing bowl, combine wet ingredients: buttermilk, milk, eggs, melted butter, vanilla and almond extract. Mix well.
4. Add the wet mixture to the dry mixture and stir until combined. Batter should be lumpy and thick. Let stand for 5 minutes before cooking.
5. On the skillet/griddle, scoop approximately ¼ cup of batter onto the surface. Immediately place several blueberries onto each pancake.
6. When bubbles appear on the surface of the pancake and the edges begin to dry, flip the pancake with a spatula and cook until golden brown. 
7. Remove from surface when cooked through then serve with butter and syrup.

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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.

Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay